1cupraw cashewssoaked at least 8 hours or overnight
1 1/2cupswater
6large cloves garlic
2tspraw apple cider vinegar
2Tbspnutritional yeast
1tspsea salt
2pinchescayenne pepper
6Tbspbutter or gheedivided
fresh parsley for garnish
Instructions
Rinse shrimp with cold water and dry completely with paper towels. Set aside.
In a large pot, cook pasta according to package directions. While pasta is cooking you can proceed with making the alfredo. Reserve at 1 cup pasta water.
To make the alfredo, place cashews, water, garlic, vinegar, nutritional yeast, salt, and cayenne in a blender or large food processor. Blend on high for 2 minutes or until completely smooth.
Melt 4 Tbsp butter or ghee in a medium-sized saucepan over medium-low heat.
Once the pan is hot, pour the cashew mixture into the saucepan.
Reduce heat to low and cook for 10 minutes, scraping the bottom and stirring about every 30 seconds.
While the alfredo is cooking, you can cook the shrimp. Melt the remaining 2 Tbsp butter or ghee in a large skillet over medium-high heat.
When the pan is hot, add the shrimp, one by one.
Cook shrimp for about 1 minute per side, or until pink and opaque. Cooking time will vary based on the size of your shrimp.
When the shrimp are done, remove to a plate.
Return the pasta to the large pot and pour alfredo sauce over the pasta.
Use tongs to gently mix and coat the pasta. Thin with pasta water as needed.
Transfer to plates or a large serving platter, then top with shrimp and fresh parsley.